Anonymous
German food to bring home 2016-03-03 15:23:05 Post No.7435201
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German food to bring home 2016-03-03 15:23:05 Post No.7435201
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I'm in Germany at the moment (Karlsruhe, as it happens) and I was wondering if you guys had any suggestions for food (and food related stuff) you'd bring back to your home country.
About the only thing that comes to mind at the moment are dry sausages and hard cheeses since a) those should survive being in my luggage for a couple of hours and b) they're rather expense where I'm from.
I've done a bit of cursory googling, but I still have no idea if this city (and the surrounding region) are particularly associated with any foods.
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>>7435201
>where I'm from.
So, where are you from?
>I still have no idea if this city (and the surrounding region) are particularly associated with any foods.
I dont really know anything about Karlsruhe in itself, but its close to the Schwarzwald/Black forest, so get some Schwarzwaldschinken. you can also get them vaccuum sealed and since they are smoked, they dont need to be cooled.
But keep in mind, for some countries/continents travelling with food can fuck you at the airport!
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>>7435273
Singapore, as it happens. As far as I know we don't have any significant restrictions on bringing food in flights.
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>>7435201
You can get sausages in jars or tins if you're ok with the wight. Other than that, chocolate, sweets and all kinds of instant-foods, if you feel you couldn't get the ingredients at home. Also beer if you have lots of extra luggage weight to waste.
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I bought peanuts in shell to make peanut butter. I open the bag and some of the shells have mold on them, can I still use the peanuts?
I read that roasting reduces the mold in peanuts but I couldn't find anything definitive about being able to use peanuts that have mold on the shell. The nuts themselves appear to be fine. What say you, /ck/?
Pic related, mfw seeing this mold
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For the cost of the bag which isn't a lot, chuck them and get another bag, maybe from a different source.
The cost of a bag of peanuts shouldn't break your bank.
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>>7434462
Are you sure I can't use them? ...I'm really poor, man. I'm picking through them now and some are worse than others, do you think I won't die/get sick if I only use the "good" ones?
I know how mold works, I'm just trying to grasp something here. Anything.
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>>7434479
They're your nuts man.
Anonymous
Which region produces the best coffee? Tea? 2016-03-02 22:07:55 Post No.7433237
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Which region produces the best coffee? Tea? 2016-03-02 22:07:55 Post No.7433237
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Which region produces the best coffee? Tea?
Anonymous
2016-03-02 22:07:55
Post No. 7433237
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>Coffee
SE Asia?
Africa?
Latin America?
Hawaii?
>Tea
China?
India?
Kenya?
I want to know which regions are the best so I can discard the others and turn my nose up at anyone who drinks, buys or sells product from the inferior regions. This is important.
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There's good coffee from all over the world
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>>7433237
For whackjobs like you, the best is from a civits ass, so Indonesia.
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>>7433237
>tea
probably china/india
>coffee
africa or latin america or some shit
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Any ideas?
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>>7441041
Crafty cucks and crafts
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http://www.brooklynbarmenus.com/
This should work
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>>7441041
house of hops
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>tfw went to Mcdonalds a few days ago and ordered pic related with 3 hash browns
>went to another Mcdonalds 4 hours later and got another one with 5 hash browns
>went there again last night and got the same thing
I'm addicted, /ck/. This all day breakfast isn't helping, I love hash browns. How do I stop?
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I imagine getting a heart attack would stop that.
But I know that feel, they are delicious.
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>tfw also love Mcdonalds hash browns
>tfw thought about getting a deep fryer
>know that it'll just enable me to keep eating shit and stack on weight
Any coney love here? Can we get a thread going for Flint vs Detroit coneys?
(Because fuck Detroit coneys)
Discuss!
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>>7441473
I've had some good ones at pic related.
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Superior.
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>>7441473
>raw onion
Anonymous
Reducing fat from ground beef 2016-03-05 16:52:01 Post No.7441442
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Reducing fat from ground beef 2016-03-05 16:52:01 Post No.7441442
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Reducing fat from ground beef
Anonymous
2016-03-05 16:52:01
Post No. 7441442
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complete noob here.
What's the best way of removing/reducing fat from groud beef? Cooking it in water and then pouring the water (and fat?) from the beef? In that case how much fat does that reduce?
cba draining it with paper towel because I cook a lot at once so I don't see that as an option
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>>7441442
Skim the fat off with a spoon. Boiling mince in water will be foul.
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>>7441442
Cooking in water is idiotic because you cannot brown the meat in that case.
Just cook the ground beef in a pan then drain away the fat after you're done cooking. The photo you posted would work just fine. So would dumping the cooked meat into a sieve or colander and letting it drain out that way.
>>how much
the majority of it
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Par-boiling meat is a common way to render out fat/scum.
Just drain it and brown it in a pan afterwards like you normally would.
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Was going to go down and buy another bottle of bourbon but choosing to avoid drinking driving and spending more money when I'm fucking broke I opted to crack one of the many bottles of wine I have accumulated from gifts.
I don't mind it actually, might do it more often. How does one become a winefag aside from drinking more wine? What are the essentials to know? Where does one start?
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Why the fuck do people keep asking this question? Just drink the goddamm wine, and like everything else, use google. Google is your friend. If you genuinely want information about something, don't you start with google? So why wouldn't you do it here?
Americans (ask me how I know you're American) seem to think that it's not ok to drink wine unless you're acting like some idiot in a movie.
So what you're really asking is, "how do I become a pretentious jackass". Go get a cravatte, fake a French accent, preferably as nasal as possible, spit your wine into a spittoon, and repeat a lot of fancy "wine people" words that you don't really understand. It doesn't matter if you don't understand it, just say it with conviction.
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>>7441020
I'm Australian and googling as we speak. I just wanted to get some opinions from a community I enjoy.
Lighten up.
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Ok faggots the Legendary condiment is coming through. Back the fuck up.
>implying
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>>7440447
What? Ranch? Eesh. I thought this site was 18+.
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>>7440447
What? Where is it?
Oh, do you honestly mean the shit fat people drown their salads with?
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do americans really dip their pizza in ranch?
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>America
>sugar in salad and milk
>HFCS in bread
Why?
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Because you're shopping at the dollar store
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where the fuck do you buy your milk with added sugar?
and of course there's sugar in many salad dressings
I agree with you on the bread though, it's a shame good bread isn't more attainable
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>>7440204
If your town doesn't have at minimum one bakery, you guys should just start over. Not even joking. Redo the whole town, you guys fucked up.
rate my pizza
genoa
habanero
spinach
mushroom
tomato sauce
mozzarella
goat cheese
parmesan
whole grain pita
^_^
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so funny
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Nice bait thread faggot
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what's wrong with it?
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Visiting Chicago for the first time next week /ck/. Recommendations? Where to eat? What to do?
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The Carriage House for breakfast
Patio for Italian beef and Chicago dogs
Molly's Cupcakes for a sweet treat (get the Ron Bennington, trust me)
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>>7438085
Thanks anon, looks great. It seems like Carriage House changed to Buck's from what I just checked. Still good?
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>>7438075
Pizzaria Uno or Lou Malnati's for deep dish pizza
They aren't my favorite but you'll have an easier time finding them than my favorite hole in a wall shop. Still really good pizza though.
Also listen to this anon
>>7438085
get hella italian beef, dont skimp on sweet peppers or giardinara either.
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I really hate recipes that have more than 10 ingredients.
There is no justification for putting so much into a dish. Not only does it turn the flavor into convoluted garbage (like most 'art' after the renaissance) it's so wasteful and bourgeois.
As an act of rebellion I cook primarily 15-ingredient recipes, but eliminate a component until I'm at only five ingredients.
An example is this recipe from Emilio LeGassy [http://www.foodnetwork.com/recipes/emeril-lagasse/spaghetti-bolognese-recipe.html] but only used the following ingredients:
Carrots
Ground veal
Tomato Paste
Chicken Stock
Spaghetti
If you constantly scrape you don't actually need oil to cook onions, not that that's a problem since the veal was plenty oily. I also saved on a dab of soap (you should only wash when you really need to, in the smallest quantity) by just boiling the noodles in the sauce, which I used boil-on cubes for.
My husband (yes, I'm gay) thought it was delicious and with the extra money we saved by not buying an entire fucking grocery store we were able to each get a Chocopologie by Knipschildt for dessert.
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kthx
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>>7437683
Let's see your 5-ingredient lasagna, hotshot.
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I don't really lurk this board much but this feels a lot like pasta, the "yes I'm gay" makes me almost sure
If it's not a pasta then it would make a great pasta
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Not all of it is as bad as you guys say, Carr Valley has some amazing stuff.
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inb4 >WIDF WIDF WIDF!!!! and >"""""""""apostrophes""""""""" anon
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>>7436621
Does any other state even make close to as much critically acclaimed cheese?
Vermont makes a small handful, and no one else really makes a splash at all
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>>7436605
>Not all of it is as bad as you guys say
>you guys
It is literally one guy
>eating healthy is so hard omg!!!!
>i know i just cant do it
>i stick with it for a couple days and stop because the food is so boring!
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I can't diet because I have no willpower and hate my life except for the food I eat. Honesty counts.
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>>7440098
If you are eating that slop I don't blame you for not wanting to eat let alone eat it for every meal
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With those giant portions it doesn't matter if your eating healthy portions